BUDIARTO, ANDRI (2011) ANALISIS PERBAIKAN KUALITAS KADAR ALKOHOL BIR GUINNESS MENGGUNAKAN METODOLOGI SIX SIGMA PADA PT XYZ. S2 thesis, Universitas Mercu Buana Jakarta-Menteng.
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Abstract
Era globalisasi mengharuskan perusahaan melakukan berbagai penghematan, meliputi biaya produksi, pengurangan reject produksi, dan lain-lain. Sehingga dengan demikian perusahaan dapat bertahan dan bersaing dalam dunia industri pasar bebas. Selalu memperhatikan dan konsisten terhadap kualitas produk, perusahaan harus melakukan peningkatan performa perusahaan salah satunya dengan diagram pareto, diagram fishbone, X-chart dan metode Six Sigma (dengan pendekatan DMAIC). Menjaga kualitas produk berada pada range spesifikasi output merupakan target proses produksi dalam memenuhi kebutuhan pelanggan. Pelanggan dalam hal ini terdiri dari dua kelompok besar, yaitu pelanggan internal dan pelanggan eksternal. Hasil produksi berada pada range batas atas dan batas bawah spesifikasi dapat diketahui melalui perhitungan analisis kemampuan proses yang terdiri dari ratio kemampuan proses (Cp), Indeks kemampuan proses atas (Cpu), indeks kemampuan proses bawah (Cpl) serta indeks kemampuan proses (Cpk). Keempat indikator kemampuan proses akan menujukkan proses produksi dapat diterima atau tidak. Tujuan dari penelitian ini adalah menghitung indikator kualitas output produksi dengan menghitung kemampuan proses Cp, Cpk, mengendalikan CTP (Critical to Process) secara ketat untuk mendapatkan kualitas produk yang diinginkan dan memberi usulan proses perbaikan kepada manajemen untuk perbaikan proses kontrol kualitas jangka pendek dan jangka panjang. Penelitian ini dilakukan pada sebuah pabrik minuman di area fermentation process dimana salah satu CTP-nya (Critical to Process) adalah laju fermentasi, dan berdasarkan data pengukuran diperoleh nilai Cp dan Cpk lebih kecil dari satu atau proses produksi tidak dapat diterima dengan level sigma 1,24. Analisis perbaikan dilakukan dengan menggunakan metode Six Sigma, yakni DMAIC (define, measure, analyze, improvement and control). Hasil yang diperoleh menujukkan adanya kontrol laju fermentasi yang tidak sesuai dengan spesifikasi standard process parameter pada temperature optimal fermentasi. Perbaikan setting temperatur fermentasi bir Guinness berdampak pada perbaikan kualitas laju fermentasinya, maka diperoleh nilai Cp dan Cpk membaik dengan level sigma 3,75. Kata Kunci : Six Sigma, Process Capability, Laju Fermentasi, Temperatur Fermentasi Era of globalization requires that companies perform a variety of savings, including cost of production, reduction in production rejects, and others. So that companies can survive and compete in the free market industry. Always pay attention and consistent product quality, companies must conduct performance improvement company one of them with pareto diagrams, fishbone diagrams, X- chart and methods of Six Sigma (DMAIC approach). Maintaining quality of product in the range of output specifications are the target of the production process to meet customer needs. Customer in this case consists of two major groups namely internal customers and external customers. Production results in the range of upper and lower specification limits can be determined through the calculation process capability analysis of process capability ratio (Cp), index of process capability (VGA), the process capability index (CPL) and the process capability index (Cpk) . The fourth indicator shows the ability of the production process will be accepted or not. The purpose of this study is to calculate the indicator of the quality of production output by calculating the process capability Cp, Cpk, control CTP (Critical to Process) is strictly to get the desired product quality and to suggest process improvements to management for improvement of the quality control process of short-term and long-term. The research was conducted at a beverage factory in the area of fermentation process in which one of its CTP (Critical to Process) is the rate of fermentation, and based on measurement data obtained Cp and Cpk values smaller than one or a production process can not be accepted by the level of sigma 1,24. Analysis of repair is done by using Six Sigma methods, namely DMAIC (define, measure, analyze, improvement and control). The results obtained showed the presence of the control rate of fermentation that are not in accordance with standard specifications of process parameters on the optimal fermentation temperature. Repair Guinness beer fermentation temperature setting affects the fermentation rate of quality improvement, then the Cp and Cpk values obtained with the improved level of 3,75 sigma. Keywords: Six Sigma, Process Capability, Rate of Fermentation, Fermentation Temperature
| Item Type: | Thesis (S2) |
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| Call Number CD: | CDT-553-11-001 |
| NIM/NIDN Creators: | 55309110015 |
| Uncontrolled Keywords: | Six Sigma, Process Capability, Rate of Fermentation, Fermentation Temperature, Six Sigma, Process Capability, Laju Fermentasi, Temperatur Fermentasi. MTI, MAGISTER TEKNIK INDUSTRI |
| Subjects: | 600 Technology/Teknologi > 670 Manufacturing/Manufaktur, Pabrik-pabrik |
| Divisions: | Pascasarjana > Magister Teknik Industri |
| Depositing User: | ORYZA LUVITA |
| Date Deposited: | 08 Apr 2022 03:17 |
| Last Modified: | 20 Jul 2022 06:06 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/59625 |
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